The vibrant colors of this salad—orange, red, black and green—signal that it’s loaded with phytochemicals, vitamins and minerals. And since it features both quinoa—a “complete” protein with all the essential amino acids—and black beans, it’s a vegetarian protein powerhouse. Serve on a bed of Boston lettuce or in a pita pocket.

Makes: 4 servings, 1 cup eachActive Time: 20 min.Total Time: 40 min.

Ingredients:

1/2 cup quinoa, (see Note)

1 cup water

1/4 cup orange juice

1/4 cup chopped fresh cilantro

2 tablespoons rice vinegar

2 teaspoons toasted sesame oil

1 teaspoon minced fresh ginger

1/8 teaspoon salt

Pinch of cayenne pepper

1 small mango, diced*(or 1 small can mandarin oranges in juice, drained)

1 small red bell pepper, diced

1 cup canned black beans, rinsed

2 scallions, thinly sliced

Preparation:

Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. Return the quinoa to the pot and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.

When the quinoa is finished cooking, add to the mango mixture and toss to combine.

Tips & Notes:

Make Ahead Tip: This salad can be made up to 2 days in advance (cover and refrigerate). Serve chilled.

Note: Quinoa, a delicately flavored grain, was a staple in the ancient Incas’ diet. Toasting it before cooking enhances its flavor, and rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering.